Who: Ed Cotton, Executive Chef at Sotto 13 in New York, Top Chef Season 7 runner-up, and former sous chef for Cat Cora on Iron Chef America
Where: Long Island City, Queens, New York
Read the series: Part One, Part Two, Part Three, Part Four
If there's one thing every chef will tell you is an essential part of cooking — both in a restaurant and at home — it's the necessity of working clean. This phrase pops up everywhere. Thomas Keller even wrote about it in Ad Hoc at Home: "The term [working clean] can be very specific, referring to ingredients needed to complete a recipe, measured out and ready to use, or it can be more general: are you organized, do you have everything you need to accomplish the task at hand?"
Ed Cotton reiterated that when he spoke to us about the challenges of cooking in his restaurant and at home. Here's what he said.